Autumn Pork Chops

By yollymg

Ingredients

• 1 tablespoon vegetable oil
• 4 bone-in pork shops, 1/2 inch thick
• 1 can campbell's Condensed Cream of Celery soup
• 1/2 cup apple juice or water
• 2 tablespoons spicy-brown mustard
• 1 tablespoon honey
• Generous dash ground black pepper
• Hot cooked medium egg noodles

Details

Servings 4
Adapted from campbellskitchen.com

Preparation

Step 1

Heat the oil in a 10-inch skillet over medium-high heat.  Add the pork and cook until browned on both sides.


Stir the soup, apple juice, mustard, honey and black pepper in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the pork is cooked through.  Serve the pork and soup mixture with the noodles.